Our fascination with what makes a good sandwich inspired us to travel and discover the sandwiches of the world. As a result, we launched TOAST, a line of fine open-faced sandwiches, to the Vancouver culinary scene in 2020. In February, we partnered up with Chef Bardia Illbeigi, former chef at Farmer’s Apprentice and now chef and owner of Delara restaurant, to create a delicate and elevated menu using fresh locally-sourced ingredients.

From the Kamut bread made with organic flour, to brined, cured meats and fish, to variety pickles and quality mayo we make everything fresh from A-to-Z in-house.